3-Ingredient Mini Cranberry Brie Bites

These mini cranberry brie bites pair crisp pie crust with sweet-tart cranberry jam and creamy brie. They’re simple to make and great for Thanksgiving or Christmas!

Print Recipe

PREP: 15

COOK: 15

REST: 10

TOTAL: 40

Servings: 24 bites

Course: Appetizer

Ingredients

2 rolls refrigerated pie crust (ready-made shortcrust pastry)
½ cup cranberry jam (140 g)
3.2 oz brie (90 g), cut into 24 pieces
1 tablespoon finely chopped fresh chives (3 g), optional
Cooking spray or a little vegetable oil for greasing the pan

Instructions

Preheat the oven to 350°F (180°C). Lightly grease a 24-cup mini muffin pan with cooking spray or a little vegetable oil.
Unroll the pie crust onto a work surface. Using a round cutter about 2 inches (5 cm) wide, cut out 24 circles. If needed, gather the scraps, roll them out again, and continue cutting until you have enough.
Press one pastry circle gently into each muffin cup, covering the bottom and sides. Prick the base of each shell a few times with a fork.
Bake the pastry shells for about 10 minutes, until they just begin to turn lightly golden.
Remove the pan from the oven. Spoon just under 1 teaspoon of cranberry jam into each shell, then place one piece of brie on top.
Return the pan to the oven and bake for another 5 minutes, until the brie is soft and slightly melted.
Let the bites rest in the pan for about 10 minutes.
Carefully remove them from the pan, using the tip of a knife around the edges if needed.
Sprinkle with chopped fresh chives, if using, and serve warm.

Notes

Don’t overfill the jam: Just under 1 teaspoon per bite is enough. Too much can bubble over the pastry.
Watch the pastry during the first bake: You only want the shells to start turning golden before adding the filling.
Let them rest before removing: The short rest helps the pastry firm up a little, so the bites are easier to lift from the pan.

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